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Add a photoServings: 4
Ingredients
- 1 pound chicken breast or possibly turkey breast, skinned and boned
- 2 Large eggs, slightly beaten
- 1 c. flour
- 1 c. bread crumbs
- 1/2 c. white wine
- 1/2 lemon
- Peanut oil
- 6 to 8 capers
Directions
- Lb. chicken breasts till very thin. Dip breast pcs in flour till coated on both sides. Then dip pcs in egg, then into bread crumbs. (Chicken may be refrigerated till later at this point.)
- Brown chicken in a skillet, a few pcs at a time using a small amount of peanut oil. Add in more oil as necessary to keep skillet bottom covered. Meat will cook quickly, a few min per side. Remove chicken to a serving platter and keep hot.
- In the same skillet, make a lemon sauce by adding one Tbsp. flour to the pan drippings. Stir well. Add in wine and the juice of 1/2 lemon, stirring well. Simmer sauce for a few min, stirring constantly. Add in the capers. Pour sauce over chicken and serve. Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 4 servings | |
| Calories 362 | |
| Calories from Fat 46 | 13% |
| Total Fat 5.11g | 6% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.02g | |
| Cholesterol 147mg | 49% |
| Sodium 282mg | 12% |
| Potassium 342mg | 10% |
| Total Carbs 44.63g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.28g | 2% |
| Protein 27.01g | 43% |
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